Whenever I have to explain the concept of gluten free to a customer in my shop; I’m usually met with a curled lip and a snort of disgust (while I try and contain an eye roll) and attempt to convince them that gluten free is not a dirty cake for sickly people. If there was ever a cake to convince people that gluten free can be just as good, if not better than regular cake then this flourless chocolate cake is it.
This flourless chocolate cake packs a super intense hit of chocolatey, gooey goodness with the added bonus that an actual chimp with a whisk could knock it up in a matter of minutes. Three ingredients and an oven is all it takes to get this bad boy from your screen to your mouth. What are you waiting for, get whisking!
Flourless Chocolate Cake
- Total Time: 30 minutes
- Yield: Serves 8
Ingredients
- 8 large eggs
- 450g good quality plain chocolate, chopped
- 250g unsalted butter, softened
Instructions
- Heat your oven to 160°C and grease the line the bottom and sides of a 8″ spring-form cake tin with greaseproof paper. Wrap the outside of the cake tin with tin foil and place in a large baking tray with high sides. Fill and boil a kettle, you’ll be making a Ban Marie to bake your cake later.
- Place the eggs in the bowl of a stand mixer, or use an electric whisk and beat the eggs until doubled in size, this should take around 5-7 minutes. While your eggs are fluffing up melt together the butter and chocolate in a bowl set over a pan of barely simmering water. Once the chocolate is melted fold in half of the egg mixture using a spatula, repeat with the remaining egg until the batter is smooth and streak free.
- Pour the batter into you prepared tin and place it, still inside the baking tray, in the oven. Being very careful, pour the recently boiled water into the baking tray until it reaches half way up the side of the cake tin. Bake for 25 minutes until risen and just set, it should look a little bit like a chocolate brownie with a slight wobble to the very middle of the cake. Take the cake tin out of the Ban Marie and place in the fridge until completely cooled.
- When ready to serve remove the cake pan and carefully peel off the greaseproof paper. Dust with icing sugar and serve with mixed berries and cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: Gluten Free
Keywords: Gluten Free, Flourless, Chocolate, Cake
Daft people! Gluten free certainly aren't dirty words in my dictionary! So many people now have gluten intolerance, many of my friends have been very poorly because of it so it's about time the world embraces gluten free!Can you believe that despite having walked past your gorgeous little shop many times I'm yet to pop in and try some cake! Everyone tells me you make the best cupcakes in Toon so swinging by really should be a 2015 resolution!Chloe xnewgirlintoon.co.uk
It's so annoying!! People are just afraid to try anything new sometimes.You must pop in sometime :)Katie xoxo
I can't believe this only has three ingredients. It looks amazing! Just let me know if you need any assistance in finishing it x
You'd be the first person I'd think of if I had leftover cake ;)Katie xoxo
Followed the recipe exactly and the cake wasn’t cooked when I took it out of the fridge. Really disappointed. The centre was runny and didn’t set. Lot of money and time and it was a present for neighbours. Now I have to buy ingredients and cook another.
Hi Carol, sorry this didn’t work for you. It does say in the recipe to take it out of the oven when there’s only a slight wobble to the centre of the cake. It sounds it was taken out a little early. Every ovens different I’m afraid, what works with mine may not be perfect for yours. Sorry again!
Katie xoxo